Southern Style Sweetcorn Chowder

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What makes a good chowder is a matter of debate for many home cooks. Is it even a chowder if it doesn’t contain meat, fish or dairy? In my opinion, the recipe should be kept simple – like the recipe for my Southern Style Sweetcorn Chowder. A thick and luxurious base loaded with sweet and smoky flavours, no food processor required.

As a rough guide, this recipe serves 4.

  • 400g creamed corn
  • 200ml water
  • 200ml soya cream
  • 2 sticks of celery
  • 2 carrots
  • 1 red pepper
  • 1 brown onion
  • 1 glove of garlic
  • 2 tbsp. lime juice
  • 1 tbsp. smoked paprika
  • 1 tbsp. fresh or dried oregano
  • 1 tbsp. fresh or dried thyme
  • 1 tbsp. vegan bouillon powder
  • 1 tbsp. smoked rapeseed oil
  • Sea salt and black pepper to taste

Peel and finely chop the celery, carrots, red pepper, onion and garlic. Heat the smoked rapeseed oil in a large saucepan using a medium heat then add the prepared vegetables.
Cook for 5 minutes to allow the vegetables to soften a little then add all of the herbs, the smoked paprika and the vegan bouillon powder. Coat the vegetables in the herbs, smoked paprika and vegan bouillon powder then cook for 5 minutes.
Add the creamed corn, water, soya cream and lime juice then stir to combine. Cover the saucepan with a lid then cook for a further 20 minutes, or until the vegetables are ready. Season to taste.

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